This is an amazing macaron for the coffee lovers. The coffee macaron shell is colored brown and is filled with an incredible coffee buttercream, honestly it’ll be hard to stop yourself licking it from the bowl.
Follow the tips below for perfect macarons, especially if this is your first time making macarons. Be sure to try out my other Macaron recipes like Donut Macarons, Biscoff Macarons or Pistachio Macarons.
Why you’ll love these macarons:
- Great little treat for coffee lovers
- Uses the French method making them super easy
- Uses only a few simple ingredients
- Tastes like a morning cup of coffee in a bit sized morsel
- The coffee filling is amazingly delicious
Ingredients needed for Coffee Macarons
- Egg whites – at room temperature – large egg whites are best
- Granulated sugar – also called caster sugar, to get the egg whites to stiff peaks
- Powdered sugar – icing sugar
- Almond flour / Almond meal – it’s best to use almond flour for smooth shells (I used almond meal), if you don’t have access to almond flour you can process the almond meal with the powdered sugar and sift a few times.
- Brown gel food coloring – for that coffee colored look
- Espresso powder – instant coffee powder – finely ground
Ingredients for Coffee Buttercream Filling
- Unsalted butter – softened
- Powdered sugar
- Espresso powder (instant coffee powder) – dissolved in a little hot water
Kitchen Tools Needed
- Large Bowl (or the bowl of a stand mixer, glass or metal is ideal)
- Stand mixer or electric hand mixer with whisk attachment
- Sifter or food processor (optional)
- Baking paper or silicon mat marked with macaron circles
- Flat baking tray / baking sheet
- Kitchen Scale
- Round piping tip and large piping bag / pastry bag
- Rubber spatula
How to make Coffee French Macarons
This recipe uses the French meringue method, full details and ingredient measurements for this Coffee Macarons recipe are in the recipe card below.
1: MEASURE INGREDIENTS
Measure the egg whites, granulated sugar, almond meal and powdered sugar. Place your silicone mat or parchment paper on 2 large baking sheets.
2: SIFT WELL OR PROCESS
Sift the almond meal and powdered sugar together. For best results, place the almond meal and powdered sugar and espresso powder into a food processor and process until fine.
3: MAKE A MERINGUE
Whisk the egg whites on a medium speed to start in a large mixing bowl ( or bowl of a stand mixer with a whisk attachment) until it becomes foamy. Change to a high speed and slowly add in the sugar until it is glossy and stiff peaks form. This can take a while of whisking. Once stiff peaks form, add in the brown gel coloring and mix until the color has incoporated.
Macronage is the step if turning the meringue and dry mixture (almond meal, powdered sugar and espresso powder) into the right texture batter that enables it to pipe and bake well. Sift the dry ingredients (almond meal, powdered sugar) into the meringue. Fold gently until the almond flour mixture is fully incorporated into the meringue. Be sure to scrape down the sides of the bowl to ensure all the almond mixture has been incorporated. To check the macronage is at the right consistency, the mixture should flow like thick ribbons forming a figure 8 with the spatula a few times. It should flow off the spoon easily enough to make a figure 8 a few times without breaking.
5: PIPING THE MACARONS
Fill the macaron batter into a piping bag fitted with a large round tip (approx. 1cm). If you don’t have a piping tip, cut the edge of the piping bag, however for neat circles it’s best to use a piping tip. Pipe 1 inch rounds (2.5 – 3.5cm) onto parchment (baking) paper or a silicone mat. Pipe a mound in the centre of the circle and pull up as the batter begins to touch the sides of the circle. Once piped, gently tap the tray against the table to remove any air bubbles.
6: REST AND BAKE
Rest the macarons for 30-60 minutes until it skin forms. To test, touch the macaron, if a skin has formed no macaron should come off on your finger. Bake for 20 minutes at 150C/300F. Oven timing and temperature can take a little practise to get right when making macarons. Turn the macaron tray in the oven every 5 minutes if the oven has hot spots to avoid browning. Remove the macarons from the oven after the time has lapsed, or when you push the macaron shells on their feet and they do not move.
How to make Coffee Buttercream Filling
The Coffee filling is made with butter, powdered sugar and coffee. It’s super simple to make. For best results make sure the butter is softened.
Start by dissolving the espresso powder in a little hot water, you don’t want to use too much here as excess moisture can cause the buttercream to be too runny or to split. Set aside to cool.
Place the butter in a mixing bowl (or bowl of a stand mixer). Beat in a stand mixer or with an electric hand mixer until smooth, add in the powdered sugar and beat well. Add in the dissolved cooled coffee. Beat well until everything is smooth, creamy and mixed well. If the frosting is too soft, you can add 1-2 tablespoons of powdered sugar or place it in the fridge to firm up. Fill into a piping bag with a small round tip and pipe a little mound into the bottom shell. Place the second shell on top.
- Place coffee beans onto the macarons before baking
- Drizzle with dark chocolate
- Dip in chocolate
- Dissolve some cocoa powder with the espresso powder and add into the buttercream for mocha macarons
- Add in nutella into the buttercream for hazelnut coffee macarons
More macaron recipe to try
TIPS AND TRICKS FOR SUCCESSFUL MACARONS
MACARON EGG WHITES
When making macarons, it is best to use room temperature egg whites. This ensures the egg white will whip well when turning it into meringue. If the eggs are cold, place them in a bowl of hot tap water for 10-15 minutes to allow them to come up to room temperature quickly. If time permits age egg whites for best results. Break egg whites into a bowl and cover lightly with plastic wrap, place in the fridge for 1-2 days before using.
MEASURE THE INGREDIENTS FOR MACARONS FIRST
Since macarons can be temperamental it’s important that the ingredients used are measured correctly. Using a digital scale is the best way to achieve accurate measurements for the ingredients used in macarons. Measure the ingredients before you start as the macaron making process if fairly quick and having everything ready to go makes it a lot easier.
BEST BOWL TO USE FOR MACARONS
Macarons are reliant on the whipping of the meringue, a meringue cannot form if there is any fat present. Make sure you don’t get any egg yolks in your whites. It’s also important that the bowl you use is clean and free from any fat, the best way to prepare the bowl is to give it a wipe down with some vinegar. Use a glass or metal bowl as fat is cleaned off the surface more easily. Plastic bowls can hold onto fat and are not as easily cleaned.
MATS FOR MACARONS
I like to use silicone baking mats for Macarons. I do find them easy to use and macarons are lifted off easily, however before I had purchased these I used parchment/baking paper with no issues.
FOLDING MACARONS / MACARONAGE
The art of folding macarons is referred to as macaronage. This is where a lot can go wrong, it is best to mix your almond meal and confectioners/icing sugar in a gentle folding motion, until the batter flows like lava off the spoon and can form a figure 8 a few times before breaking.
Rest the macarons after piping. This is an important step in the macaron making process. The resting helps form a skin which then allows the macarons to rise, form feet and have a crisp shell. Depending on the temperature and weather where you are, the macarons may require different lengths of time to rest. Between 15-45 minutes. You can test if the macarons have rested by touching a macaron with the tip of your finger, if some of the macaron mixture sticks, they’ll require a longer time, if nothing sticks then they are well rested.
TEST THE OVEN FOR MACARONS
Macarons can be finicky about temperatures, yes, it’s almost like they have a mind of their own. You may have to test a few times to see what works best with your oven. I’ve found macarons can be baked between 120c – 150c with great results, you just have to extend the cooking time when baking at lower temperatures. For my oven I bake my macarons at 150c/300F for 20 minutes. It’s also a good idea to flip your tray at 5-10 minute intervals if your oven has hot spots.
FREQUENTLY ASKED QUESTIONS
How to store macarons?
Macarons can be stored in the fridge in an airtight container for a week or in the freezer for 3 months. In fact it is best to store filled macarons the next day. Storing them in the fridge for 1-2 days before eating matures the macarons, allowing the filling and shells to meld together to create a deliciously perfect morsel.
Why are my macarons hollow?
There can be many reasons for this, it’s hard to say. Macarons can be over/under beaten in the macaronage stage. They can be baked too high or too low. It can be a tricky thing to fix, and requires further testing.
Why are my macarons cracked?
This commonly happens if the macarons have not had enough time to rest or the oven temperature is too high. The best way to tell if the macarons have rested enough is to touch it with your finger, if nothing comes off onto your finger, they are rested.
Why are my macarons hard or crunchy?
It’s quite normal for macarons to be hard or crunchy, this sometimes happens if the macarons have been over-baked. There is an easy fix for this one, fill your macarons and let them mature in the fridge for 24 or more hours. This process allows the filling to soften the macaron creating the perfect crumbly melt in your mouth texture.
More Macaron Flavors to try
- Electric hand mixer or stand mixer with whisk attachment
- Food processor or sifter
- Sheet tray
- Kitchen scale
- Piping bags and 1cm piping tip
- 70 g egg white egg whites from 2 eggs, at room temperature
- 55 g caster sugar
- 90 g almond meal
- 100 g powdered (icing) sugar
- 2 tsp espresso powder instant coffee powder
- 3-4 drops brown gel colouring
Coffee Buttercream Filling
- 75 g unsalted butter
- 1 cup powdered sugar
- 2 tsp instant coffee powder/ espresso powder
- pinch salt
- Measure all ingredients. Sift the almond meal, powdered sugar and espresso powder. For best results, place these in a food processor and process until fine then sift.
- Place egg whites in a bowl, whisk the egg whites on a medium speed until foamy.
- Slowly add in the caster sugar.
- Continue to beat until the egg whites are glossy and have stiff peaks. This may take a while.
- Add in the brown colouring and whisk until the colour is incorporated.
- Sift the almond meal, powdered sugar and espresso powder into the egg white.
- Slowly fold the dry ingredients into the meringue, until the batter flows of the spatula like lava and can form a figure 8 a few times without breaking.
- Fill into a piping bag fitted with a round tip. Pipe 1.5 inch (3.5cm) rounds onto baking paper or silicone mat.
- Set aside to rest for 15-60 minutes, until a skin has formed on the macarons. Test by touching them with your finger, no batter should stick.
- Heat oven to 150c/300F.
- Place in the oven for 20 minutes. If the oven has hot spots, it is best to flip the pan every 5 minutes while baking.
- Remove the macarons if they no longer move when pushed on their feet.
- Set aside to cool completely.
Coffee Buttercream filling
- Dissolve the instant coffee powder in 3 teaspoons of boiling water, mix well and set aside to cool.
- Beat butter until smooth and creamy.
- Add in powdered sugar and pinch of salt and beat until thick and creamy.
- Add in cooled coffee syrup and beat well to incorporate into the buttercream.
- Fill into a piping bag fitted with a round tip or cut the end.
- Match each macaron shell with another shell of a similar size and shape.
- Pipe a mound of buttercream into the centre of one side of each macaron shell. Top with the other shell.